Welcome to solo food!

*** for the croutons *** 25gr of soft sandwich bread -- ½ teaspoon of olive oil -- 1 big shallot -- ½ teaspoon of olive oil -- some parsley leaves -- 1 pinch of fleur de sel or coarse salt -- 3 turn mills of black Kampot pepper *** for the vigneronne sauce *** 1 small shallot -- ½ mushroom of medium size -- ½ teaspoon of olive oil -- 1 teaspoon of cognac -- 75ml of red wine -- 125ml of veal stock -- ¼ of a bay leaf -- 1/8 teaspoon of thyme -- 1 pinch of unsalted butter -- 1 pinch of fleur de sel or coarse salt -- 3 turn mills of black Kampot pepper *** for the tournedos *** 1 tournedos (round of beef) big enough and as thick as 4cm -- ½ teaspoon of olive oil -- 1 clove of garlic -- 1/8 teaspoon of thym -- 1 pinch of fleur de sel or coarse salt -- 3 turn mills of black Kampot pepper